First, wash beets with a vegetable brush.

Then cut the leaves and cut both ends off the ends of the beets.

Large beets, however, should be cut in half to reduce cooking time.

Smaller beets are smaller and more tender.

Wrap the beets inside a foil pack with herbs.

Space the beets apart in the foil packet. 

Cook at 400 degrees, roast the beets for 50-60 minutes.

Once cooled, skin the beets using gloves to avoid staining your hands.

Use gloves or a paper towel. 

Once skinned, slice the beets.

Cook the quinoa according to the instructions

Cut the kale away from the stems and chop and place it in the base of the bowl.

Place the cooked, cooled quinoa in the center of the bowl.

Add the beets, tomatoes, cucumbers, onions, and purple cabbage.

Place all the ingredients in a high-speed blender.

Blend on high until smooth

Then pour the dressing over the salad and toss with tongs until the salad is coated in dressing.

Cover and place in the refrigerator, dressed for about an hour

When you are ready to serve the salad, toss again, and serve in individual bowls.

Add additional salt and pepper to taste.

In a small skillet, on low heat, add ½ cup blanched almonds.

The almonds cook quickly, so do not leave unattended.

Stir every 30 seconds as the almonds brown

Continue to stir in the pan until the almonds are golden brown.

Remove from heat and allow to cool.

Do not add to the salad until before serving as a garnish on top.